Lamb shulyum at home

Step-by-step cooking

1. Step 1:

   

   To prepare lamb shulyum at home, you will need first of all the meat of a young sheep and vegetables with herbs. I suggest a variant of soup, where along with the usual potatoes, carrots, onions, bell peppers, eggplant is also added.

2. Step 2:

   

   It is best to cook shulyum in a thick-walled saucepan or in a cauldron. So, wash the meat under running water and put it in a cauldron, add one small onion and a stalk of celery. Onions can not be cleaned, but they should also be washed well.

3. Step 3:

   

   Fill the cauldron with three liters of water and send it to a strong fire. At the moment of boiling, a foam is formed, it must be removed with a spoon, add salt to the meat, then reduce the heat to a minimum and simmer the lamb under a closed lid for about two hours.

4. Step 4:

   

   While the broth is cooking, prepare the rest of the vegetables. Peel onions, carrots, potatoes and garlic. Remove the stalk and seeds from the bell pepper, cut off the tail from the eggplant". Wash the peeled vegetables, tomatoes and herbs. Cut the potatoes into very large pieces, some tubers can be left whole.

5. Step 5:

   

   Pepper cut into large strips, and carrot rings. Bulgarian pepper is better to use different colors, so the shulyum will look brighter and more appetizing.

6. Step 6:

   

   Cut the eggplant first into rings, and then each piece into two or four parts. Cut onions into feathers, and tomatoes into slices or halves.

8. Step 7:

   

   After two hours, make the fire under the cauldron to the maximum. Add potatoes and eggplants to the broth.

9. Step 8:

   

   After boiling, add carrots, onions and bell peppers to the soup.

10. Step 9:

    

    After five minutes, send tomatoes to the cauldron. Reduce the heat again to a minimum and cook the shulyum under a closed lid for at least thirty minutes. It is worth focusing on potatoes, it should fall apart slightly when pressed.

11. Step 10:

    

    Chop garlic and herbs finely. Parsley and cilantro are perfect for greens, you can use one or the other.

12. Step 11:

    

    Send garlic, herbs and cumin to the ready shulyum, make the fire at maximum. After boiling, remove the shulyum from the stove, cover with a lid and let it brew for at least half an hour. Sprinkle the soup with allspice to taste.

13. Step 12:

    

    If you have the opportunity to cook shulyum outdoors on a campfire, be sure to do it. The smell of smoke will give a magical taste and aroma to the rich soup. In a large cauldron, vegetables can be thrown whole, so they will preserve their taste as much as possible.